2Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

3Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

4Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Expert Tips

Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 4.

Make the casserole up to 24 hours ahead of baking, and store covered in the refrigerator. Since you'll be baking a cold casserole, expect the bake time to be a few minutes longer.